2 simple questions about hops and yeast

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

4444244

Active Member
Joined
Jan 6, 2014
Messages
38
Reaction score
3
Hello all,

As the title says, just 2 questions - based on malt extract brews.

1. When adding the final hop addition at 'flame out' to steep and get aroma/flavour, how long should these hops be left in and should I remove all previous hop additions at this stage.

2. If making a smaller batch of beer, lets say 20 to 25 pints - I will obviously decrease all ingredients by a certain percentage. Should I do the same with dried yeast or just still add an entire sachet

(Reading back this could be counted as 3 questions, I'm sure you don't mind):whistle:

Thanks in advance!
 
I tend to leave the hops in for a good 15-30mins after flame out before i start cooling

I also leave all my hops in until i move it to the FV. with the earlier hops, most of the effect they will have on the beer has been taken out with the boil

I tend to use half a sachet when halving my brewing recipes but to be honest there isn't any problem in chucking the whole packet in. It takes a lot of yeast to over do it.

Good Luck
 
Hello all,

As the title says, just 2 questions - based on malt extract brews.

1. When adding the final hop addition at 'flame out' to steep and get aroma/flavour, how long should these hops be left in and should I remove all previous hop additions at this stage.

2. If making a smaller batch of beer, lets say 20 to 25 pints - I will obviously decrease all ingredients by a certain percentage. Should I do the same with dried yeast or just still add an entire sachet

(Reading back this could be counted as 3 questions, I'm sure you don't mind):whistle:

Thanks in advance!

When I add steep hops I usually cool the wort to about 80°C leaving in the previous hops. I then stir in whirlpool fashion for about 15 - 20 minutes and then allow to stand for 10 mins before draining. I know that some people tip the whole lot into fermenter but that's not me.

For a smaller batch you can use less yeast, not sure it would be too significant but you can have too much yeast so half would be enough.
 
Thanks guys, this is great.

Am I right in thinking that if using grain bags for my hops, there is no risk of contamination if adding the final bag at flame out.

As I understand, during boiling the temperature will kill any kind of bacteria. However is this still the case as the wort starts to cool down once the flame is turned off?
 
Thanks guys, this is great.

Am I right in thinking that if using grain bags for my hops, there is no risk of contamination if adding the final bag at flame out.

As I understand, during boiling the temperature will kill any kind of bacteria. However is this still the case as the wort starts to cool down once the flame is turned off?

I would be a bit wary of it but you shouldn't have a problem ... if you want to do belt & braces, just boil up your bag in some water in a little saucepan on the side. When adding finings, I only take the mixture up to 75°C and I have never had a problem.

Boiling doesn't kill all of the bugs, just most of them. Fungal spores can survive up to 130°C ... hence the use of autoclaves to sterilise surgical equipment. But for our purposes, that's mostly theoretical !!! :D
 
I often add hops at the same moment the boil is shut off. The risk of infection is probably nil; think about dry-hopping. As for yeast, chuck the lot in!
 
Thanks guys, this is great.

Am I right in thinking that if using grain bags for my hops, there is no risk of contamination if adding the final bag at flame out.

As I understand, during boiling the temperature will kill any kind of bacteria. However is this still the case as the wort starts to cool down once the flame is turned off?

It'll be fine. Even if you put the bag in as low as 72C, it will still only take 15 seconds to pasteurise.
 
Back
Top